BBQ Beef Brisket On The Pit Barrel Cooker!
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- Опубликовано: 16 янв 2017
- 16+ pound beef brisket in the Pit Barrel Cooker. A very small corner of the flat got a tad overdone, however the rest turned out great!
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Wonderful looking brisket Greg!!! I sure do love a jiggly brisket as you know! It had a beautiful colored bark and smoke ring. And man was it juicy! That was some finger licking goodness right there brother! I'm happy to see you rediscovering your roots and cooking some low & slow BBQ again. I can't thank you enough for the shout out!!! Cheers to ya Greg!
That's a great looking Brisket! You dropped the mic on this one. Awesome!
Video is very well done. Thanks for sharing. Brisket turned out amazing!
Thank you. Used your advice for my first brisket. Turned out amazing
im so excited to see you go back to your old style of bbq. your right on the money.
Looks great I need a PBC added to my arsenal! I have a Webber kettle and a Backwoods cabinet style smoker with a removable water pan and charcoal basket currently but I love the videos I see using the PBC. Thanks for posting!
hi there ballistic! based on your recommendation, i bought one of these today! its my 1st smoker and im so excited to start learning!
Clever spiritzing the butcher paper with the beef broth (I don't think I have ever seen that before) - Great looking Beef! Bring on the low and slow Vids Greg!
Just got the pit barrel junior, mainly bc ease of use for traveling/camping/tailgating...my favorite smoker
Very nice. The PBS is just simply awesome for someone to get started with.
It's no secret, the PBC performs as advertised. Flawless every time, and I'm still blown away with it even after a full year. Ah, but I haven't hung a brisket in it (yet)... I'll be out looking for good prices tomorrow, no doubt. Great video and cook, Greg!
you're a great youtubers & the best bbq channel imo, much love !
I LOVE, LOVE , LOVE my PBC!! I need to try this on it and your Texas style Beef Ribs. The best Prime Rib Roast EVER came off the PPC. It's can't be beat!
That is one good looking brisket! I just picked up a drum smoker not too long ago. This video makes me want to do a brisket on it real soon! Thanks!
Greg, I've had my PBC about 18 months & 80+ cooks. Amazing product! I reached out with a question and Noah called me personally on New Years eve afternoon. WOW what service! Oddly enough I am cooking a 16+ pound USDA prime brisket right now exactly how you did it. Love your videos (Troy too). I was shopping for a side box smoker in the $2000-$3000 range, at $300 the PBC is without a doubt a must in anyone's cooking arsenal. Thanks for all you do Greg!
Thank you David. I have a buddy that uses his PBC for catering! It's a great and very simple cooker!
Love the 'old school' back to basics cooking ... #Magic
Great to see some low & slow cooking going on Greg.
Awesome looking brisket!
Than you Joe! Rock on brother!
The PBC can cook up an amazing brisket, and yours was no exception! Perfectly tender, juicy and nice smoke ring!
Soon as you bent it over your finger, I yelled 'PERFECT"!. Nice job!
This looks amazing Greg
Turned out great! Never used a pit barrel before. Might have to get myself one! Excellent production!
Great video Greg !
looks very delicious and tasty Greg
Brisket will be on the plan for this year to grill
Nice cook Greg. I love brisket. Even the overcooked pieces will make a great sandwich with your favorite BBQ sauce.
Like the new focus. It's what got me into your channel to begin with.
Loving mines. 2 yrs of deliciousness!
Had several not so positive experiences trying to cook brisket. Haven't tried on the PBC yet. Will have to give that a shot! Thanks for the vid! Cheers!
love when you post videos man keep up the great work
Thanks for watching!
i love my pit barrel cooker. i love how fast it cooks a quality brisket
Yeah man, my PBC kinda' ended up getting tucked away in 2016. I plan on making up for that during 2017!
looking very tasty again. you do need patience with this type of cooking but what you get in return is fantastic. can't wait for the days to get warmer again.....freezing hard here the last few weeks.
Greg job Greg. Love the low and slow cooks. Would love to see some Weber cooks with the Grillaque or the JB7000
*You and Rus drove me nuts this P.M. with the BBQ Beef Brisket Pit Barrel Cooker! LOL*
That brisket looks awesome Greg, great video!
Yea for low and slow. I love my Pit Barrel Cooker!
Awesome Video Greg!
Wow that looks wonderful Greg.
Thank you Angie! We had some great sandwiches with these slices!
That looks awesome mate. cheers.
Nice job!
Looks great Greg!
Thanks for the early birthday gift Greg! I feel like the beef broth spray could have a lot of uses.
Happy Birthday Brian!
Awesome vid! Nice to see any channel that advertises as BBQ doing some actual good ol' low n' slow.
I've been smoking on a PBC for about five years now and have cooked just about everything BBQ on it, including Thanksgiving turkey that came out phenomenal. It might seem counterintuitive, but hanging meats won't cause them to burn at the region closest to the coals. The barrel heats uniformly. The typical cook temp is about 275*F and a full load of Kingsford blue will burn for about 9 hours (this varies with altitude and wind for obvious reasons).
I have tried both lump and briquettes in the PBC and briquettes are much easier to manage. Lump burns hotter than briquettes and tends to raise the overall cook temp. Using briquettes allows you to "set and forget" your PBC.
That looks good. I’m doing my first one soon.
Greg, I have and love my PBC. I don't have much luck with long cooks for brisket and Pork butt. It's not that I can't get it tender or moist. It's that the smoke gets bitter with all the fat dripping on the coals. Great for chicken, ribs, and trip tip. I get rave reviews on my tri tip. Love your vids. Please keep them coming.
Wow, looks great ! It must really help to wrap it at 165 deg. to keep it juicy.
That looks real good! Love how the pit barrel handles cooks like this.
Fantastic!
that was awesome recipe the brisket had plenty of bark the Smoke Ring was off the hook. always look forward all your videos
Amazing Video
why do i watch these videos when im hungry late at night?
I'm a native Texan and I appreciate the salt and pepper tribute. I have tried both salt and pepper as well as some pre-packaged stuff as well. I like both fairly equally but I never get too crazy with it. A good piece of brisket with some TLC is superior to any other piece of the cow.
Man, that's one great looking brisket Greg!
Thanks for your!
Looks great
nice video i really loved your cooking
Great looking brisket, that PBC must be amazing it can do cook a 16 lb brisket in 9 hours.
Excellent video, the best brisket I have made has come off the PBC! I haven't used it in a long time your video makes me want to do a brisket for the Superbowl this year.
I plan on using mine a lot more in 2017. Cooked up some chicken for the family last week. Love this thing!
amazing!!
Good looking brisket there
looking awesome Greg. I've never actually had brisket, but now I really want to
That's one tasty looking brisket mate! Never tried that Sauce on meat before, next time I will be giving that a crack. Thanks for the Video!
dude you crushed it!!!
Beautiful brisket. I love my PBC. Lol. Great cook.
Thank you Quinn! Cheers!
Great video! I should be able to pick up my PBC in a week or so and I have folks clamoring for brisket. Do you think it is worth a shot trying the cook point side down, to try and prevent the flat from drying out? Not sure if anyone has tried that yet. Either way, thanks for all the great instruction!
Greg's favourite words: Worcestershire sauce and Horseradish. Now seriously, I hope one day I can finally have some beef brisket. Never had that before.
The dry bit aint bad some people actually love and prefer those, nice one, hungry already....again
Hi Greg, Great vid as usual. Your channel is one of my go to channels when trying something new.
So in preparation for my first video I've been watching amazing brisket videos all day.
I picked up an 18.7 lb prime full packer from Costco. I couldn't believe how much hard cap fat I had to trim. I don't know if I took too much or not, I guess I'll find out tomorrow, but it trimmed down to 11.7lbs.
I've always preferred unwrapped ribs on the pbc so I've been wondering about briskets. I've noticed everyone seems to wrap their brisket in the vids I've watched but then I watched a great vid on T-roy Cooks, Texas Crutch vs Unwrapped and it convinced me to go an naturel.
Now since have used the PBC and Troy hasn't I wanted to field this to you.
If going unwrapped would you leave on the hook the whole time or maybe during the stall take it off and finish it on the grate to make sure the end of the flat doesn't get too dry.
I'm leaning toward the latter.
Really appreciate any thoughts.
Great cook! I was thinking about getting the Pit Barrel Cooker but a friend of mine suggested the Hunsaker. I would be interested in your thoughts on which one to get. Thanks Greg. I love your channel. I have a Sunterra Santa Maria so I follow your channel all the time.
Hey Greg your videos are great. I watch them all and I bought my Pit Barrel years ago after watching their videos and yours. I have done a lot of briskets on mine and one thing I do is hang the brisket point end down. The point can handle that heat near the fire because (like you said) of all the fat at the end. It does seem strange when you are doing it because the point is larger and feels like it should be at the top for securing the meat. Hope that helps, and again I think your videos are great and they originally helped me decided on buying the pbc.
Thank you John! I was wondering about point down! I'll try this next time!
John McClung I’m about to do my first brisket this weekend on my pbc. I too was going to hang it point down but should I still trim in to close to 1/4 inch? Also did/do you probe, and if so where (point or flat)?
Tomorrow I attempt my first brisket on my new pit barrel. I’ve done brisket before on my other barbecues and slow cookers. I am a temperature nut so pray for me that I don’t become all OCD. I’ll report back.
How was it?
Save that dry 2" for chili. Looks fantastic.
Great video.. Thanks for keeping it simple..
Greg, you beat that bad boy up like it owed you money..that bark was amazing the color was killer.looks like it all worked out. the tip of spritzing the butcher paper was brilliant...Ha... never thought of it..thats why theres you tube..very well done brother..
now i'm really hungry just watching this
Glad to hear the Topic this year will be Low and Slow
Nice cook!! From my experience the PBC can only cook shorter briskets, around 16" - 18" and not have that burned bottom. Have you tried splitting the point from the flat and cooking them separately? Maybe paring them back up in the paper when they break their stall points. After watching this I might give it a go this weekend. It has been a while since I cooked brisket. 😋
@@markdallmann609 Ditto Mark!
Looking good. Do you have a Pellet grill? If so what kind?
Stone washing it down! Delish! Could you hang the brisket by the flat and have the point exposed to the more intense heat? Would the point be less prone to drying? Would the flat be tough enough to support the weight of it all?
Nice Greg! What grade was the brisket? To get the point and the flat equally great, I separate them and smoke/cook them separately to get what I need from both....and yes, I'm a PBC owner as well.
Excellent video looks good.
Great video! Any recommendations on just cooking the flat? Is your process the same?
For anyone on the fence about buying a pit barrel, it’s worth every penny.
Probably the best PBC brisket I have seen yet Greg! I've had my PBC for 3 months and it is awesome! Why butcher paper instead of foil? I'm just learning and wondering.
My husband thanks you for doing low and slow videos.
My pleasure! My next video will be a burger, but it's for a viewer that has been patiently waiting for me to do his request.
Great video. Did you by any chance know what you PBC temps were at all throughout the cook? I'm bad about placing a probe to monitor the PBC temps. I can't help it. LOL
Along with hanging the meats, I am going to get a small piece of re-barb to place in between the existing so I could hang the meat in the middle of the PBC instead of to one side.
I have also been experimenting with Lump charcoal lately, and have enjoyed it.
great vid. i was really curious if it was going to be dry where it was closest to the coals.... how do ribs cook on it.. is it the same kind of deal?? does the part closest to the coals end up drying too? just wondering if it's worth it, or if i should stick with indirect cooking on my kettle? love your vids they always have the best info.
Never seen A PBC used for brisket in this fashion. Impressive. Still best flavor and best of everything is on your gorgeous Lone Star Grill.
You have an impressive line of grills and i don't blame you one iota for showcasing them all. IMHO you'd choose your lone Star first. But I'm from Texas so there's that.. 🔥😂
Great looking brisket! Curious about the value of hanging the meat then putting it on the grate after wrapping. Why not do the whole thing on the grate? I'm not being critical, I'm just really curious as to the benefits of hanging vs flat.
How do you control flame up's from dripping's on the coals? Approx how many lbs of coal's did you start with for that long of cook?
More PBC videos please!
Love the vid!! How would it turn out by just using the grate?
great video!
couple of questions:
how many poinds of charcoal did you use?
where do you get the pink paper?
Thanks for the inspiration, gonna do one of these on the Yoder this weekend! Killer knife, by the way, is that a Shun?
If I used the word "awesome" every time I see your awesome videos, I would be be be repeating repeating myself myself my ~~ ... over and over and ~~~...
So, did you know that a 16 lb slab of brisket is ~1/4 the shipping weight of the PBC package?
I thought not ;)
Doesn't matter - hey, "free" shipping!
Good advice as to the basics and the PBC in particular. Also really liked the lighting when you unhooked the beast, and the paper spritz was a very creative touch!
And an awesome cook, btw.
And an awesome cook, btw.
looks great for such a simple cooker. do you think you would get better results had you put the hooks in the flat instead? that way you cook the point a little hotter and the render more fat but not dry out part of the flat??
Would it make sense to place the flat down towards the heat to avoid the dryness .
Well guys and girls, I love my pit barrels and have owned them for over 10 years and have talked BBQ with Noah several times when he first got started. I hung a brisket, the flat & narrow side down and sure enough, the thinner end closest to the coals was overdone and dry, just as Greg discovered here in this video. Then, just like Greg, I cooked another brisket with the point still on but unlike Greg, I hung that big thick end down by the coals, thin end up and it turned out beautifully from thick to thin. And also, I disagree with Greg when he says when finally wrapping the brisket in pink paper, put the fat side down to protect the meat...WRONG. The meat is basically already cooked and the purpose of the pink paper step is to make it tender with the use of a little steam. There is no need to further protect the meat with the meat side up and fat down. Rather, in this step, wrap it but put the fat side up and let that fat render down through that meat for incredible flavor and no protection was needed at this stage. Try it! I think you will agree but let me know please. Thanks, Tom (formerly Rocking M Ranch, Hillsboro, OR).
I know you don’t need liquid with this cooker but I wonder what if you hung a container filled with ipa beer if it would infuse it
what are the advantages of wrapping with pink butcher paper as opposed to tin foil?
Any reason to hang the flat on bottom and point on top? Better grip for hooks I assume?